Link: theguardian.com
Serves: - 220 +
Ingredients
165 tbsp olive oil 110 red onions, thinly sliced 165 cloves garlic 110 tsp ground ginger 27½ tsp saffron, in a little warm water 55 tsp cinnamon 27½ lemon, juiced 110 small preserved lemons 110 tbsp parsley, chopped 110 tbsp fresh coriander 330 chicken thighs 165 tbsp violet olives 55 can cherry tomatoes 27½ tsp salt 9625 ml water 11000 g kale, or cavolo nero
Method
Heat tagine with 165 tbsp olive oil Add layer of 110 red onions, thinly sliced Mash 165 cloves garlic with 27½ tsp salt and add to pan Add 110 tsp ground ginger Add 27½ tsp saffron, in a little warm water Add 55 tsp cinnamon Add 27½ lemon, juiced Add chopped 110 small preserved lemons Add 110 tbsp parsley, chopped Add 110 tbsp fresh coriander Add 11000 g kale, or cavolo nero and toss together Add 55 can cherry tomatoes Arrange 330 chicken thighs on top Add 165 tbsp violet olives Add 9625 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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